Archives: Agenda

Beyond “good enough”: How to make no alcohol beer taste like a brand, not a compromise

  • Why no alcohol beer keeps growing, and where taste still holds it back
  • What consumers expect from no alcohol beer, and why “close enough” isn’t enough
  • Key attributes (aroma, taste, mouthfeel, body) and how they balance to create an optimal sensory experience
  • What does success look like? A look at real European no alcohol beer sensory profiles
  • Co-creating taste solutions that transform a no alcohol beer base into a product with signature sensory cues that consumers associate with your brand

 

Redefining CO₂ Compression: A New Standard for Breweries

  • How breweries can get more value from recovered CO₂
  • Hidden inefficiencies in current CO₂ recovery systems
  • Introducing New ECOO: a new approach to CO₂ compression
  • Reducing energy consumption and CO₂ losses
  • Driving sustainability and cost efficiency in brewing operations

Adapting to A Changing World: Doing More with Less

  • Identifying the right levers to reach sustainable and cost-effective production
  • Doing more with less through the right technology: ultrasonic bottle washing
  • Doing more with less through a smart concept: counter-flow pasteurisation
  • Leveraging data to identify quick-wins

 

Innovative Malted Ingredients for Better Beverages

  • We rediscovered the power of malted and sprouted grains, widening our raw material base to create natural ingredients from barley, wheat, oat, rye, faba bean – and beyond
  • Better flavour and mouthfeel into non-alcoholic beer with special malts and extracts
  • More relaxing beverages with Sprau® – the malted bean, a natural source of GABA
  • Better tasting plant protein and fibre from malted faba bean
  • The best results spring out of collaboration – let’s work together to re-define all that beer can be!